Chicken Roulade

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Chicken Roulade · Chicken Bacon Roulade · Chicken And Roasted Garlic Breast Roulade +2 more Chicken Roulade · Chicken Bacon Roulade · Chicken And Roasted Garlic Breast Roulade · Chicken Roulade Stuffed With Spinach And Smoked Gouda · Chicken Roulade With Brussels Sprouts, Walnuts And Pecorino

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Chicken Roulade · Stuffed Chicken Roulade · Chicken And Roasted Garlic Breast Roulade +1 more Chicken Roulade · Stuffed Chicken Roulade · Chicken And Roasted Garlic Breast Roulade · Chicken Roulade With Brussels Sprouts, Walnuts And Pecorino

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Chicken Roulade · Chicken And Roasted Garlic Breast Roulade · Chicken Roulade Stuffed With Spinach And Smoked Gouda +1 more Chicken Roulade · Chicken And Roasted Garlic Breast Roulade · Chicken Roulade Stuffed With Spinach And Smoked Gouda · Chicken Roulade With Brussels Sprouts, Walnuts And Pecorino

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Chicken Roulade · Stuffed Chicken Roulade · Chicken And Roasted Garlic Breast Roulade +1 more Chicken Roulade · Stuffed Chicken Roulade · Chicken And Roasted Garlic Breast Roulade · Chicken Roulade With Brussels Sprouts, Walnuts And Pecorino

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

White · Medium · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.